Tuesday, May 26, 2009

apple pie with streusel topping

i was watching this cooking show/baking show on tv and they featured this one. it was a new way of presenting an apple pie and i got interested. i have here an entry about apple pie and this is another apple pie presentation.

k said it's good but just too sweet for him (he's not that into sweet as i am) but maybe i should have lessen the streusel topping i placed. but for me, i'm satisfied. below is the recipe i used for this. i was not able to take note of the recipe while watching the show, just remembered the ingredients they used. i just used the recipe of the pie crust from the apple pie and the streusel from the strawberry steusel cake.

for the pie crust:

1/2 cup cold unsalted butter, cut into very small pieces
2 cups all-purpose flour
1/2 tsp. salt
2 tbsp. sugar
iced water

for the apple filling:
4 apples, peeled and sliced into wedges
3 tbsp. brown sugar
2 tbsp. butter

for the streusel topping:
1/3 cup all purpose flour
1/3 cup white sugar
1/2 tsp. powdered cinnamon
1/4 cup cold unsalted butter, cut into very small cubes

do the pie crust:

place butter in a large mixing bowl and add the flour, salt and sugar. mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.

pour iced-water (water with pieces of ice in it) little by little, about a tablespoon of so at a time, while stiring the dough lightly. when the dough starts to stick together, you've poured in enough water. gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge (an hour would make it even easier to roll out).

place the dough on a sheet of baking paper. flatten slightly with your hand. place another sheet of baking paper over it and roll from the center outward with light smooth strokes until the dough is about 1/8 of an inch thick. note that the rolled dough should be larger that the pie pan.

remove the top sheet of baking paper. lift the dough by holding on to the remaining sheet of baking paper. carefully invert into the pie pan. use your fingers to make sure that the dough fits snugly into the pan. press the dough along the edges of the pan to remove the excess. if you're not using a pan with fluted edges, use kitchen shears to cut off the excess. place the pan with the prepared crust in the fridge while preparing the top crust.

prepare the apple filling:
in a bowl, mix the apples and the sugar well. leave for a few minutes, about 10-15 minutes, until the apples releases some liquid.

then place the liquid from the apple in a sauce pan and add the butter. let simmer for about 5 minutes or until the liquid caramelizes.

add the apple slices and cook for about 10 minutes or until the apple slices are soft but not mushy. discard the remaining sauce. set aside.

prepare the streusel topping:
mix the ingredients for the streusel topping together in a mixing bowl until the texture resembles coarse crumbs. you can either mix it using your hand, a fork, or a wire whisk.

take out the pie crust from the refrigerator and arrange the cooked apple inside the pie crust. then topped with the streusel topping.

with the remaining dough flattened on a surface, cut shapes using cookie cutter and place on top of the streusel topping for decoration.

baked in a preheated oven for 50-60 minutes or until the pie crust is well browned and the filling is bubbly (i was able to bake mine for 50 minutes on a 230°c oven).

once cooked, take out of the oven and cool on a wire rack before taking out of the pie pan or slicing.


Manang said...

I actually have been making apple pie with streusel topping (not much), topped with another pie crust, so that some caramelizes and bathes the apples, while some remain crunchy above, underneath the crust. My husband had been raving about it, such that my SIL had to make hers the same way per her husband's request...to my SIL's dismay ("We really need to lessen out caloric intake!"). Haha!